| Literature DB >> 9708313 |
Abstract
The effects of heat (100, 120, and 170 degrees C and pH (4.0, 7.0, and 10.0) on the stability of deoxynivalenol (DON) were measured in an aqueous buffer solution for different periods of time (15, 30, and 60 min). At pH 4.0 DON appeared to be very stable showing no destruction at 100 or 120 degrees C and only partial destruction at 170 degrees C after 60 min. At pH 7.0 DON was still stable but showed more destruction at 170 degrees C after 15 min. At pH 10.0 DON was partially destroyed at 100 degrees C after 60 min and was totally destroyed at 120 degrees C after 30 min and at 170 degrees C after 15 min.Entities:
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Year: 1998 PMID: 9708313 DOI: 10.4315/0362-028x-61.3.365
Source DB: PubMed Journal: J Food Prot ISSN: 0362-028X Impact factor: 2.077